Roasted-Vegetable Lahvash

Louis Wallach

Although fresh lahvash is available in the bakery section of most supermarkets these days, you can substitute the dry, cracker-like version and soften it by placing it between 2 damp cloth napkins for several hours or overnight until it is flexible enough to roll.

Remove sheet of peppers from oven and turn peppers over. Coat peppers, squash, and onions with cooking spray; sprinkle with basil and salt. Place peppers, squash, and onions in oven. Roast vegetables 10 to 15 minutes or until just tender.

Remove sheet of squash and onions to wire rack; cool vegetables until easy to handle. Lift edges of foil around peppers until they meet in center. Twist to seal and set aside 15 minutes to allow pepper skins to loosen. Then peel peppers; discard skin.

Spread out lahvash on overlapping sheets of plastic wrap. Spread hummus over surface of lahvash. Along one 16-inch edge of lahvash arrange vegetables successively on hummus, starting with olives, then followed by green onions, yellow squash, and red peppers placed parallel to short edges. Arrange watercress over all.

Starting at olive end, using plastic wrap to facilitate rolling, tightly roll up lahvash and vegetables. Wrap roll tightly in plastic wrap and refrigerate several hours or overnight. Prepare Green-Onion Garnish, if desired.

Green-Onion Garnish: Trim off root ends of 8 small green onions; trim onions to measure 7 inches in length. With sharp knife, cut green tops lengthwise into very thin strips. Place onions in bowl with cold water. Cover and refrigerate until ready to serve. Drain before using.

To serve, unwrap roll and with serrated knife, cut roll crosswise into 8 slices. Place each slice, cut-side up, on individual plate and add Green-Onion Garnish, if using.